Lobster Chowder with Fennel, Corn and Pancetta

Lobster makes a great starter for your Thanksgiving dinner! Jasper White, the founder of the fabulous Summer Shack restaurants and author of "Lobster at Home" says the quality of lobster in November is at its peak – and the price is usually at its lowest in the year.

This deconstruction of lobster chowder will start your special Thanksgiving dinner with style. It puts the lobster pieces front and center and uses fingerling potato halves instead of the usual diced potatoes. The addition of pancetta and leeks further distinquishes this dish from the run-of-the-mill chowder.

Of course, as with most memorable soups, the broth is what makes this dish. There's a bit of work required in this preparation but if you're looking to create a memorable holiday meal it's really worth it – especially since you can do most of it ahead of time.

3. Strain and return broth to heat (discard solids). Bring to a slow boil, add the sliced fennel and reduce to about 3 1/2 cups. Season to taste. Remove fennel slices to a side plate for inclusion in the finished dish.

Prepare the other ingredients:

1. Sauté pancetta until crisp; drain and set aside.

2. Sauté the leeks in the pancetta grease until starting to caramelize; drain and set aside.

3. Cut the potatoes in half lengthwise. Toss in the pancetta grease and then roast 30 minutes at 375º. Set aside.